/ck/ - Food & Cooking

first post

I use a tojiro dp gyuto, a togiharu santoku, and a tojiro paring for all my work. At home I use a single mac santoku hand-me-down from my chef.

Just don't get globals, dalstrongs or shuns and you'll probably do fine.

Gesshin Uraku White #2
3-stone setup, 500/2k/4k + loaded strop
>>11427278
There is nothing wrong with global or shun, someone with a Tojiro need not be lecturing others over what knife not to buy ^_^

Boning

>>11427308
lol, fair. I only mentioned to warn our boy about the side eye he might get for them. Like, im not really giving an opinion, it's a fact about other people's opinions.

If you don't care about what other people think then good on ya, though. Better man than me.

>>11427278
lmao

>>11427340
The anti-(((globalist))) anti (((shun))) elitism is kinda dated at this point, usually the hipsters these days will get mad at you for having memed up smiths like takeda, or mom-tier "high end" like UX-10s

>>11427278
Op here, one of the knives I'm leaving is a global 7 inch santoku. I think it's a pretty good knife desu

Anything from this page here:

https://japanesechefsknife.com/collections/jck-original-kagayaki

JCK is one of the best shops in the business.

This looks pretty solid. Thoughts?

>>11427439
lol

>>11427447
no good?

>>11427421
Just don't get a santoku and you should be fine. The Global G2 is a great first good knife.

>>11427661
Not him, but that is like mall ninja shit. If you like it and want it, go for it. But this is more like what you should be looking at

>>11427278
Tojiro DP used to be good for the price, but they jacked up the price like 50% since it was chosen by a bunch of American cooking magazines as their "best buy" chef knife.

>>11427685
Those are basically cheap shit. Every place I've ever worked had those and they aren't comfortable or fun to use in any way. Straight utilitarian workhorse.

>>11427685
Nah, Yaxell is a mass production Japanese brand. This is not chinkium with rub off damascus.

>>11427685
nah nigga.

lmao, how is a finely crafted knife like that 'mall ninja shit' and then you post some bum ass cheap rubber handle jobber. better be bait desu

>>11427687
Same thing happened with Fibrox

The best deal today is Fujiwara FKM, unlike Tojiro you don't need to spend 15 hours regrinding the edge geometry, it Just Werx(tm)

>>11427758
OK, Ill bite.

I see why it costs more, and I can see that it took far more time to produce, but why? For a first knife, why? How does that stuff help with it's job? That is cutting stuff, getting cleaned, and fitting into a knife block.

If OP finds that cooking is enjoyable to him, he can go get a 130 dollar knife. But in the meantime, using a plastic handled utilitarian workhorse 30 buck knife is fine. It will even hold a 15 degree edge if he wants.

>>11427783
It will always look prettier, especially on a magnetic knife strip.

>>11427783
ok i'll bite.

>how does it help with its job
better quality blade, nicer to hold and use, prettier to look at? I mean it just overall makes the cutting experience better

>>11427793
>>11427811

Yes, it's prettier no doubt. Serious question though, does pushing that blade through stuff change the way it handles?

This imo, would be a better way to spend 130 bucks

>>11427849
>t. i watched a video one time where a guy sharpens some aluminum foil into a sharp knife and now believe that wasting money on an expensive knife is a meme because you can literally sharpen anything with the right tools

You've been shitting up every knife thread recently with your terrible, uninformed opinion.

>>11427869
Different person here, I've shilled the chef's choice multiple times on /ck/ and never mentioned aluminum foil or videos

Is it possible that you'd be a happier person if you had more Trivox™ in your life?

>>11427869
Huh? Maintaining your tools is important. Dull knife dangerous blah blah.

I got my chefs knife as a gift years ago that I still use even though it's not great and I know it. You can in fact keep a crappy knife useful. If he wants, he should spend 130 on a knife and not have a sharpener or even a decent steel for it.

Maybe I'm just cheap, but I am not seeing the value.

>>11427901
>and not have a sharpener or even a decent steel for it

Literally nobody ever said that.

>>11427195
>Breakup
Excited because I have to buy new cheap chunks of metal

I guarantee you that will be your last break up op, but not for a good reason.

>>11427908
They have a decent point regardless. Most people are not sharpening enough to develop and maintain good freehanding skills from home cooking. That's for autistic hobbyists, weebs, and elliot roger types. The internet has this knee jerk reflex to go for THE BEST OR NOTHING, whereas in reality a beater knife dragged through a high end motorized sharpener once a week is going to deliver a much better cutting tool in practice compared to a kuro-uchi kissaki aoniko shinogi unagisaki forged by Shintō-Sama, the XVI Tōyama of Fukugaoka prefecture that never sees the $8000 worth of hand lacquered uchigomori of the old oohira quarry that reddit tricked him into "investing" in. Just stop. Machines are fine.

>>11427909
Woah. I'm kinda sad about it. What did you mean by this. : /

>>11427976
You know what he meant. And he's right.

Porn is better than real women anyway.

>>11427940
Oh, I must have stepped into something I didn't realize. Hard sharpening is something I can do(usually, but it sure can be frustrating), but often don't bother. Not a shill for electric, I just find it quicker and more reliable.

OP is allegedly not starting from scratch, so maybe he deserves a hot new knife - sorry about the breakup - but if he is starting new, electric works well for me and I can recommend it.

>>11427980
I really don't know tho. Is he saying im destined to a life of loneliness and despair? Just because I wanna buy a new knife?

This was my list of prospectives when upgrading from a Shun Sora to a more legitimate chef's knife.

Mazaki kasumi
Ikazuchi 210
Tanaka blue clad
Konusuke gs+
Yoshikane skd
Gengetsu 210
Kintaro SS Clad Super Blue
Makoto white 2

I ended up going with a W#2 Yoshikane that isn't in production anymore from a KKF member. The heat treat is great and it sharpens up perfectly in just a minute or two.

For real, though, anything on that list is worthwhile.

>>11428185
>Yoshikane skd
what about german stuff like the wustoff (sp?)

>>11428331
germans haven’t kept up with advancements in metallurgy

>>11427849
Well that will certainly require you to never get pretty knives. If you don't want to mess around with stones just get a nice crockstick sharpener. AG Russell in pic, or Sharpmaker, or Lansky 4 stick or even Lansky pocket although that has 22.5 degree angle. None of them will chew up your knife like an electric sharpener and it will remove plenty as long as you're not thinning or working out chips/dings.

>>11428331

I was only really interested in jap knives.

>>11428004
That’s what’s happened to everyone who’s started a knife thread so far..

>>11428418
Those are shit at doing anything other than touching up a knife that's already in good shape

>>11427278
>At home I use a single mac santoku
>At home I use a santoku
>I use a santoku
>Nearly two thousand and nineteen years after the birth of our Lord and Savior, Jesus Christ of Nazareth, the Prince of Peace and Son of God

>>11428939
Which is most sharpening.

>>11429312
Perhaps anon lives in a tiny starter apartment and can't put a giant cutting board that will take up all of the extremely limited counter space to accommodate a 240mm chef knife?

>>11429339
I live in a tiny starter apartment and I get by alright with a 210mm wagyuto because I'm afraid of being bullied by knife hipsters on the internet. Don't you know that Rachel Ray uses a santoku! Rachel Ray! Of all people!

>>11428418
The best is probably a Norton Tri Hone IM313 with an arkansas finishing stone and a strop for good measure.

>>11428331
german knives are still more rugged and forgiving.

>>11427195
One chef's knife and one paring knife at minimum. Choose something that isn't a foil blade, that you can sharpen yourself.

I make my knives by hand. I know most people might not have access to a workspace for knife making, but I really encourage you to investigate. There's something really special and fulfilling creating a tool that you'll use every day. My hand made knives also hold an edge way better than my store boughts and they are so sharp. They make my others feel like I'm cutting with a brick.

Pic related. It's one of my first ones. About a 9 hour build time. The grip is Zircote. It's definitely formed a patina, but I like to think it's a good look. I choose not to sand it off. I like my tools to have some character and I don't mind if they acquire imperfections from use.

>>11428004
He's saying your ex will keep the old knives without a second thought, and continue to pursue a deeper meaning to her life, while you will begin a materialistic, shallow existence of buying things that make you happy in ever shorter increments, until you finally sit back at your mountain of "stuff" and realize you were running in the wrong direction the whole time, and now that time is gone and you can't get it back. Have fun!

>>11427195
Wusthof knives are the best. They don't come cheap.
Only buy the ones that are hand forged -- do not get stamped knives of any brand.
If you want to go a bit cheaper, Henckel is solid. Again, make sure you get hand forged knives. You can tell the difference on a Henckel knife by looking at the stamp -- if there is one man, it's hand forged garbage; if there are two men connected at the hip, it's hand forged.

>>11432208
??? Nothing about Wüsthof knives is "handforged". They have a video up on their website (hosted on youtube too) that shows every step of the production process. There is barely any manual labour involved. If you want handmade look at Herder Windmühlenmesser.

>>11432275
They have a line of stamped knives that are entry level/for use in large operations. That's probably the video you saw. Most brands do that.
Everything else is hand forged.

>>11432299
No it isnt.

https://youtu.be/Iqm3MPTUy-E
shorter but better quality video:
https://www.youtube.com/watch?v=v9cCATOezx4

>>11431417
Do you have a license for that many rivet?

>>11432208
>stamped are automatically inferior to forged

Plenty of high end knives are stamped, including basically all of high-end Japanese knives.

>>11432338
Take note of how the bolster is made - a stamped flat piece of steel is induction heated, then squished together to form the bulge which is then machine forged into a bolster shape.

>>11432338
sigh.
https://www.metrokitchen.com/wusthof-knife-comparison-guide
>>11432354
They are. The steel isn't as hard.

>>11432359
Dude did you even watch the videos or read my post below that? The only thing that is (drop)forged about Wüsthof knives is the bolster and that is made from plain stamped and then heated and squished steel too. And nothing about it is "hand forged", as you are claiming.

>>11432345
That's the best part. When it's you making unlicensed knives, you can put illegal amounts of rivets in the grip

>>11427278
I like my Tojiro DP Gyuto, but the ergonomics kind of suck and >>11427687 is probably right about the price.

Why do people still defend german knives?

Im using a wusthof and I like it alot

>>11433809
They cut stuff just fine and you can machete through a bird rip cage without worrying about it.

>>11431467
This is so unnecessary bro and it's not true but it's mean enough and incisive enough that a weak person would fall for it. Devilish desu